Great New Zealand Cookbook Recipes

If you haven’t cooked with rabbit before, as the casserole recipe says, this is easy. Step out of your comfort zone and try some good kiwi tucker. I have a real sweet tooth as well so don’t worry I haven’t forgotten dessert with my Poached Rhubarb with Mascarpone

RABBIT CASSEROLE WITH BRANDY & PRUNES

Servings: 6 | Prep Time: 40 mins | Cook Time: 30–40 mins | Skill Level: 1 (Easy)

 

INGREDIENTS

225 g shallots, peeled

3 cloves garlic, peeled

150 g carrots, sliced

100 g button mushrooms, halved

2 tbsp rice bran oil

1 large rabbit, cut into pieces

50 ml brandy

100 ml riesling

1 cinnamon quill

2 star anise

2 bay leaves

12 g fresh ginger, peeled and sliced

400 ml veal stock

250 g chicken stock

12 prunes

METHOD

In a large casserole pot, sweat down shallots, garlic, carrots and mushrooms in oil until they pick up a little colour. Add rabbit pieces and lightly colour. Add brandy and reduce by half, then add riesling and also reduce by half. Add cinnamon, star anise, bay leaves, ginger and both stocks.

Bring to a simmer and skim. Lastly, add prunes then cover with a cartouche (greaseproof paper folded and torn to the same size as the pot) and continue to simmer slowly for 30–40 minutes until the rabbit is tender.

POACHED RHUBARB WITH MASCARPONE

Servings: 4| Prep Time: 8 mins | Cook Time: 10 mins | Skill Level: 1 (Easy)

INGREDIENTS

3 sticks rhubarb

1 orange

80 g sugar

120 g water

1 sprig fresh rosemary

150 ml cream

50 g mascarpone

1 tsp grated pistachio nuts

 

METHOD

Cut rhubarb into 3½ cm batons. Pare zest from orange in strips, using a sharp knife.

Heat sugar and water together with rosemary and orange zest until sugar is dissolved. Poach the rhubarb in this syrup on a very gentle heat for 2–3 minutes. Remove rosemary and orange zest.

Whip cream, then fold mascarpone through.

Serve rhubarb with a spoonful of mascarpone cream on top and a scattering of grated pistachio nuts.

AGRIA POTATO & CELERIAC GRATIN

Servings: 4 | Prep Time: 15 mins | Cook Time: 30–40 mins | Skill Level: 1 (Easy)

INGREDIENTS

3 cloves garlic

2 large Agria potatoes

1 large celeriac

50 g Gruyère cheese

200 ml cream

200 ml milk

METHOD

Pre-heat the oven to 180°C. Finely slice garlic, potatoes and celeriac (2 mm slices for the potato and celeriac). Grate cheese.

Place garlic, cream and milk in a pan and bring to the boil. Remove from heat and add potato and celeriac. Bring back to the boil, then remove from heat again.

Take an ovenproof dish and layer some potato and celeriac on the base, then top with cheese. Repeat to fill the dish, finishing with cheese. Pour the milk and cream mixture over to cover the potato and celeriac. Bake uncovered for 35–40 minutes until golden and potato is cooked through.